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Warm Peach and Sweet Potato Salad with Balsamic Dressing - the perfect summery salad - crisp leaves, salty toasted nuts with warm peaches and sweet potatoes, all bound together with a tangy balsamic dressing! Vegan and Gluten Free | Recipe on thecookandhim.com

Warm Peach and Sweet Potato Salad with Balsamic Dressing

Prep: 20 mins | Cook: 20 mins | Total: 40 mins | Quantity: 2 servings

Ingredients

  • 2 sweet potatoes – peeled and diced into small bite sized pieces
  • 1 red onion – peeled and finely diced
  • 2 cloves garlic – peeled and crushed
  • 1 sprig fresh rosemary – leaves removed and roughly chopped (see note)
  • Drizzle of olive oil
  • 2 ripe but still firm peaches
  • 1/2 cup mixed nuts (I’ve used just pecans here but feel free to mix it up!)
  • Large pinch of sea salt
  • Few handfuls mixed leaves (I’ve used rocket, chard, baby red leaf, alfalfa sprouts)

Dressing

  • 2 tblsp oil (avocado and olive work great but use what you prefer!)
  • 1 tblsp balsamic vinegar
  • juice of half a lemon
  • 1 tsp maple syrup
  • Pinch each of salt and pepper

Instructions

  1. Put the sweet potatoes into a medium frying pan with the onion, garlic, rosemary and a drizzle of olive oil and gently saute over a medium heat for 10-15 minutes until the sweet potato is softened
  2. While they're cooking cut the peaches in half, remove the stone then cut each half into thickish wedges.  Set aside
  3. Put the nuts into a small frying pan with a pinch of sea salt and toast over a medium heat till they start to colour - around 5 minutes.  Take off the heat and set aside
  4. Put all the dressing ingredients into a lidded jar and shake to mix together - or put into a mug or small bowl and whisk
  5. Once the sweet potatoes are softened (push a pointed knife into one of the pieces, there should be little resistance) add the peaches to the pan and turn up the heat to med/high 
  6. Saute for a few minutes, tossing the pan frequently, till the peaches start to lightly caramelise
  7. Toss in the nuts till everything is mixed together
  8. Put the leaves into your serving bowls, top with the nut/peach mixture then drizzle over the dressing.
  9. Serve immediately

Notes

  • If you don't have any fresh rosemary simply sub with 1/2 - 1 tsp dried rosemary

Recipe by The Cook & Him at https://thecookandhim.com/recipes/warm-peach-and-sweet-potato-salad-with-balsamic-dressing/